Michelin-starred chef Dani García is bringing a sophisticated touch to the beloved Spanish street food classic, the calamari sandwich, or 'bocadillo de calamares'. García has developed a refined recipe that elevates the traditional dish with enhanced flavors and textures, showcasing the potential for culinary evolution within time-honored recipes. The foundation of García's elevated calamari sandwich lies in a thoughtful preparation process, beginning with marinating the squid rings for 30 minutes in a flavorful blend of garlic, bay leaf, and lemon juice. This crucial step tenderizes the squid and infuses it with aromatic notes. Following the marinade, the squid is coated in a light, crisp batter crafted using egg whites, flour, and exceptionally cold beer, which contributes to an airy and satisfyingly crunchy exterior when fried. The calamari is then fried in hot olive oil until it achieves a perfect golden-brown hue, transforming a simple, popular Spanish snack into a dish worthy of fine dining.
The 'bocadillo de calamares' has a rich history, particularly in Madrid, Spain's capital. Despite its inland location, Madrid has a long-standing appreciation for seafood, a tradition dating back to the 18th century, partly influenced by religious observances that restricted meat consumption during periods like Lent. This created a demand for fish, with squid becoming a popular and accessible option. The journey of squid from coastal regions to Madrid, often transported overnight on stagecoaches, underscores historical efforts to bring fresh seafood to the capital. Initially a quick, affordable snack for the working class, the calamari sandwich became a staple, often enjoyed as part of the Spanish 'tapeo' culture. While traditionally served simply, some establishments now offer variations with sauces like garlic aioli or spicy brava sauce, and experiment with different types of bread, reflecting a broader trend in Spanish gastronomy to reinterpret classics. Chef Dani García's reimagining of this iconic sandwich aligns with a broader movement where acclaimed chefs are increasingly looking to elevate traditional, often humble, dishes by applying modern techniques and refined ingredients to familiar favorites, creating new experiences that resonate with both tradition and innovation.